cooking

Adobo

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Hellooooooo. Look at me, I  finally finally made adobo. Kind of…sort of like dad’s adobo. Adobo is a Filipino dish made of meat marinated in vinegar, soy sauce and garlic. It’s super duper popular that it’s sort of a national dish in the Philippines, so it’s pretty awesome when a non-Filipino tells me they know the dish.

Anyways being a very normal dish to eat at home I didn’t really think about learning it. Why cook it if someone in the house can make it better and that I will enjoy? Hahah.

So why the sudden adobo learning? Dad. Dad’s adobo is pretty awesome but being in recovery mode for his leg, cooking would be such a hassle with the crutches and all. Adobo duties were then passed on to me. For convenience. Dad enumerated what to do and I did them (sometimes doing some himself because he just likes it better that way…like mom in our Tokwa’t Baboy chronicles – parents sheesh hahah.)

Here’s how I learnt easy adobo.

adobo collage
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This is my first time to make adobo (and also the first time for dad to teach me a Filipino dish, yay!) so I’m going to add this to Our Growing Edge, a monthly blogging event to encourage us to try new food related things. This month’s host is Medha from Mimi’s Mommyour-growing-edge-badge

Chicken Adobo

700g chicken nibbles
700g gizzard, cleaned (you can skip this and just use just chicken)
1 onion, sliced
1 whole garlic, crushed
1 cup vinegar
1/2 cup soy sauce
1 tsp black peppercorn
3 bay leaves
approx. 1/4 cup cooking oil

- Place oil in the pan (has to be a lot to fry the chicken) on high heat. Heat the oil for about a minute.
– Change the heat to medium and place the chicken and gizzard to fry.  Make a well in the middle of the pan and place all the garlic in it. Place the onion slices on top of the chicken and gizzard.
– Continue frying the meats until they become golden. When they’ve become golden, add the soy sauce, bay leaves and peppercorns then mix everything.
– When everything’s mixed add the vinegar and let the whole thing reach to a boil. When it’s boiled over, lower the heat.
– If you want to change the taste a bit just add vinegar or soy sauce according to preference.
– Serve with cooked white rice.

Enjoy!

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6 thoughts on “Adobo

  1. Yum! I might be one of those non-Filipino to say they love adobo. I’ve only ever had pork adobo, but this chicken one looks great. I love chicken nibbles. Give me this with a bowl of rice and I’ll be happy. Thanks for sharing this family dish with Our Growing Edge this month.

  2. Pingback: Adobo part 2 | sweets and brains

  3. Pingback: Our Growing Edge – March 2014 round up | Mimi's Mommy's blog

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